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For the Sauce:
1/3 cup soy sauce
1/3 cup water
2 Tbs balsamic vinegar
2 Tbs white wine
Squeeze some orange juice in there
Dash of pepper
2 tps graded ginger
As much wasabi and hot sauce as you can handle
Chop green onions and stir in
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kalecookiesHealthy boost cookies- and they taste great. (Not sure we tasted the kale, but we sure felt like better people)

4 Leaves of Kale
1.5 Cups Flour
1.5 tsp Baking Powder
.5 tsp Salt
1/2 cup Oats
.5 cup brown sugar
1 Tbs Honey
.5 cup Butter
.5 Tbs Vanilla
2 Eggs
.5 cup graded apples
.5 cup chopped chocolate (use leftover holiday candy!)

Preheat oven to 350, then mix flour, oats, baking powder, and salt in a bowl. Next, chop the kale and mix with brown sugar, butter, honey, eggs and vanilla. Stir in the dry ingredients, apples and chocolate. Then grease your cookie sheet, spoon them on there and bake 20 min or until edges are browned.

 

Meat and Potatoes…. with kale

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Hot Kale-Beet-Orange-Ginger salad

                                                                             

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What to do when you come across an eggplant.

When people see an eggplant, something funny happens. They approach it slowly, grab it gently, inspect it and then put it back where they found it. Eggplants are left all alone in refrigerators all over the country, but usually it’s just one or two. This afternoon I went to the fridge and found ten eggplants that were leftover from the store. I felt inspired to do something with them, then discouraged because I don’t really know what to do with eggplant other than eggplant parmigiana and that just takes too long. Feeling grumpy I sat down to have a snack instead and pulled out some chips and dip. Two bites later I realize I’m eating Trader Joe’s eggplant and garlic dip. Ta Da!

I decided to see how they would measure up to each other.

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Verdict…

I didn’t use a food processor, so home made came out pretty chunky but just as flavorful. It ended up making a better pasta sauce than a spread but a lot easier than making parmigiana. At least now I’m not afraid to throw it in with whatever other veggies I’m cooking anyway. Eggplant, you’re not as tricky as you make yourself out to be.
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How to make your squash posh

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Chef’s Dilemma: What the heck is Celeriac?

This root veggie resembles ET more than it resembles its closest relative, the celery stalk. It’s an intimidating food to bring into the kitchen, but once you get past its rough shell, you’ll remember why you don’t judge books by their covers. You’ll also discover it’s quite versitile and easy to work…

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